Crispy chicken salad with tenderstem and apricots

Method

1. Put the boned chicken thighs skin-side down on a plate, spread the harissa over the flesh and set aside. Finely slice the onion, then put in a bowl of cold water to crisp up. Finely chop the preserved lemon, removing any pips, then put in a small pan with the sugar. Cook over a medium heat for 2-3 minutes, then pour into a bowl. Whisk in the garlic, vinegar, lemon and 1 tbsp oil to make a dressing, then season with salt and pepper.
2. Put a large frying pan over a medium-high heat with a dash of oil and, once hot, add the chicken thighs skin-side down. Cover them with a sheet of baking paper or foil, then sit a heavy pan on top. Cook for 8 minutes, then remove the pan and paper/foil. Flip the chicken over and cook for another minute or so (thicker pieces might need a few minutes.)
3. While the chicken cooks, put a griddle pan or second frying pan over a high heat. Toss the broccoli and apricots in a drizzle of oil, then add to the pan once it’s smoking hot. Cook for 5 minutes until charred all over. Drain the red onion, then mix with the rocket and herbs in a bowl and dress with some of the dressing. Put on a serving platter or divide among plates and top with the charred broccoli and apricots, and the crispy chicken thighs. Finish with the remaining dressing.